Ramen Egg: How to Add an Egg to Ramen (4 Easy Ways)

The easiest way to add an egg to ramen is to crack it into the simmering broth and let it poach for 2 to 3 minutes without stirring. For a jammy yolk, boil the egg for 6 to 7 minutes instead and drop it in an ice bath. For the classic restaurant style, marinate that soft-boiled egg in soy sauce and mirin (ajitsuke tamago).

Below are four ways to put an egg in ramen, each with timing, plus a full marinated ramen egg recipe. Pick the one that fits your time and your pot.

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Ramen Egg: How to Add an Egg to Ramen (4 Easy Ways)

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• Author: Sarah
• Total Time: 20 minutes
• Yield: 6 slices 1x

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Description

A soft, layered Japanese rolled omelette seasoned with dashi, mirin and soy sauce, made in a regular frying pan.

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Ingredients

Scale 1x2x3x

• 3 large eggs
• 2 tbsp dashi stock (optional)
• 1 tbsp mirin
• 1 tsp sugar
• 1 tsp soy sauce, plus more for serving
• Neutral oil, for the pan
• Finely grated daikon, for serving (optional)

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Instructions

1. Whisk the dashi, mirin, sugar and soy sauce until the sugar dissolves. Add the eggs and whisk until smooth, without creating a lot of foam.
2. Heat a nonstick pan over medium heat. Wipe a thin layer of oil over the pan with a folded paper towel.
3. Drip a little egg into the pan to test the heat. It should sizzle right away. If it browns fast, lower the heat.
4. Pour in about one third of the egg and tilt the pan to cover the bottom. Pop any large bubbles with chopsticks.
5. When the egg is nearly set but still slightly moist on top, roll it from the far end toward you into a tight log.
6. Push the roll to the far end, oil the empty part of the pan, pour in another third of the egg and lift the roll so the raw egg flows underneath. Roll the log back toward you.
7. Use the last of the egg the same way, then roll one final time.
8. Move the tamagoyaki to a bamboo mat or a clean kitchen towel, roll it up and press gently for a few seconds. Let it cool for a few minutes, then slice into 6 pieces.

Notes

A regular 8-inch nonstick frying pan works too. Fold the sides of each round layer toward the center before rolling. For tamago nigiri, let it cool completely and press a slice onto a small bar of sushi rice. Keeps up to 3 days in an airtight container in the fridge.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Pan-fried
• Cuisine: Japanese

Keywords: tamagoyaki recipe, Japanese rolled omelette, tamago sushi

4 Ways to Add an Egg to Ramen

• Poached in the broth: fastest, 2 to 3 minutes, runny yolk.
• Soft-boiled egg: 6 to 7 minutes, jammy yolk, can be made ahead.
• Egg drop: beaten egg stirred in for silky ribbons, about 1 minute.
• Marinated ramen egg: soft-boiled, then soaked overnight in soy and mirin.

1. Poached Egg in Instant Ramen

This is the method most people want when they search how to add an egg to instant ramen. Everything cooks in one pot.

1. Bring the water to a boil and cook the noodles for about 2 minutes, or follow the package.
2. Add the seasoning packet and let the broth bubble.
3. Lower the heat to a gentle simmer. Crack the egg straight into the broth, near the edge of the pot.
4. Do not stir. Spoon a little hot broth over the white, or lay some noodles around the egg to hold it in place.
5. Poach for 2 to 3 minutes: 2 for a runny yolk, 3 for a softer set yolk. If the top of the egg is not covered by broth, put a lid on the pot for the last 2 minutes.
6. Pour into a bowl and top with scallion.

Tip: stirring after the egg goes in turns it into scrambled bits. Leave it alone until the white is set.

2. Soft-Boiled Egg for Ramen

A soft-boiled egg gives you a clean, halved egg on top of the noodles, like in a ramen shop.

1. Bring a pot of water to a gentle boil and lower in the eggs straight from the fridge.
2. Cook for 6 to 7 minutes. Closer to 6 gives a runnier yolk, closer to 8 gives a firmer, almost set yolk.
3. Move the eggs to a bowl of ice water with a slotted spoon.
4. Once cool enough to handle, peel under a little running water and cut in half just before serving.

You can boil a few at once and keep them in the fridge for quick bowls during the week.

3. Egg Drop Ramen

For silky ribbons of egg in the broth, beat the egg in a small bowl. Stir the broth in a slow circle and pour the egg in a thin stream. The slower you stir, the bigger the ribbons.

If you would rather not risk curdling, temper the egg: whisk a ladle of hot broth into the beaten egg a little at a time, then pour the warmed egg back into the pot.

4. Marinated Ramen Egg (Ajitsuke Tamago)

A marinated ramen egg, called ajitsuke tamago in Japanese, is a soft-boiled egg soaked in a sweet-salty marinade. The white turns brown and savory while the yolk stays jammy. It is also a good snack on its own, and it is a cousin of the Japanese rolled omelette in our tamagoyaki recipe.

Ingredients (4 eggs)

• 4 large eggs
• ½ cup soy sauce
• ½ cup mirin
• 1 cup water

Steps

1. Soft-boil the eggs for 6 to 7 minutes and cool them in ice water. Peel gently.
2. Mix the soy sauce, mirin and water in a bowl or sturdy zip bag.
3. Add the peeled eggs. If using a bowl, lay a folded paper towel on top so the eggs stay under the liquid.
4. Refrigerate for at least 8 hours, ideally 24 hours. After 24 to 48 hours they taste stronger and the white turns darker and firmer.
5. Slice in half and add to hot ramen just before serving.

The marinade is salty, so do not leave the eggs in it for more than 2 days. Keep them refrigerated and eat within about 3 days.

Easy Ways to Upgrade Egg Ramen

• Stir in half a teaspoon of miso, a splash of soy sauce or a little mirin for a deeper broth.
• Add a small knob of butter or a slice of cheese for a creamy bowl.
• Top with scallion, toasted sesame seeds or chili crisp.
• Add vegetables such as bok choy, spinach or bean sprouts in the last minute of cooking.
• Add leftover chicken, pork or shrimp.

What to Serve With Ramen and Egg

A bowl of ramen with a ramen egg is a meal on its own. For a larger spread, add a cucumber salad or inari sushi on the side.

Ramen Egg FAQ

Conclusion

For a fast bowl, poach the egg right in the broth. For a shop-style bowl, soft-boil it, or marinate a batch overnight. Either way, keep the heat gentle and do not stir until the white is set.